Serbian Layered Cheese Pie

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Serbian Layered Cheese Pie is the crown jewel of Serbian home baking, featuring delicate sheets of filo dough layered with a creamy blend of feta, ricotta, and eggs. Traditionally served at celebrations and family gatherings, it bakes until golden and puffy with a custardy, cheesy center. Each slice reveals beautiful paper-thin layers wrapped around a rich, tangy filling.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 24 gFat
• 13 gSaturated Fat
• 26 gCarbs
• 1 gFiber
• 3 gSugar
• 16 gProtein
• 620 mgSodium
• 180 mgPotassium
• 280 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the Filling

• 12 oz crumbled feta cheese (about 1.5 cups)
• 8 oz ricotta or full-fat cottage cheese, drained
• 3 large eggs, lightly beaten
• 1 cup whole milk Greek yogurt or kajmak
• 1/4 cup sour cream
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon freshly ground black pepper

For Assembly

• 1 package (16 oz) thin filo/phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 large egg yolk beaten with 1 tablespoon water (for glaze)
• 1 tablespoon sesame seeds for topping

Directions

1. Preheat the oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish and set aside.
2. In a large bowl, combine the feta, ricotta, eggs, yogurt, sour cream, dill, chives, and pepper. Whisk until smooth and well blended, the filling should be creamy but not runny.
3. Unroll the filo sheets and cover with a clean kitchen towel to prevent drying. Place one sheet in the prepared pan and brush lightly with melted butter. Repeat layering 5 more sheets, buttering each one.
4. Spread half of the cheese filling evenly over the layered filo. Continue layering another 6 sheets of filo on top of the filling, brushing each with butter as before.
5. Top with the remaining cheese filling, spreading it to the edges. Finish with the final 6 to 8 sheets of filo, brushing each layer with butter and ending with a generously buttered top sheet.
6. Using a sharp knife, gently score the top layers into 8 squares or diamond shapes, cutting only through the top few sheets to guide slicing later. Brush the top with the egg yolk glaze and sprinkle evenly with sesame seeds.
7. Bake in the center of the oven for 40 to 45 minutes, until the top is deep golden brown, crisp, and puffed. If the top browns too quickly, tent loosely with foil after 25 minutes.
8. Remove from the oven and let rest for at least 15 minutes before cutting through all the layers and serving. Serve warm or at room temperature alongside a dollop of sour cream, kajmak, or a simple green salad.

Cook’s Notes

• Filo dries out fast: keep unused sheets covered with a damp towel while you work, and work briskly to prevent cracking.
• For an authentic touch, replace Greek yogurt with traditional Serbian kajmak when available, it adds a richer, slightly tangier depth.
• The pie tastes even better the next day, store covered in the refrigerator and reheat gently in a 300°F oven for 10 minutes.
• If filo tears, don't worry, overlaps and small tears actually create the beautiful rustic layered look traditional in Serbian baking.
• Serve with ajvar (Serbian roasted red pepper relish) on the side for a sweet-savory contrast to the salty cheese.

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